There's some "Can I eat this?" context here, but I've fairly well decided at this point not
to eat the food in question (some roasted bell peppers that I attempted to preserve 6 weeks ago in a refrigerated jar of canola oil), since having read elsewhere
that oil-packing will not prevent the growth of botulism unless the packed food is properly dried and/or acidulated.
But can the white spots which recently appeared on those peppers really be mold?
If so, then one of two principles I had thought to be true must be upset: that mold requires oxygen to grow, and that submerging food in oil creates a seal which is impermeable to oxygen. On the other hand, if these spots aren't mold, what else might they be? (Sorry, I would provide a photo if I had a working digital camera...)
Finally, the next time a peck of peppers tumbles my way, what might I do differently to preserve them safely? Is there any way to do it that isn't tantamount to pickling them (and thus changing their flavor significantly)?